SMOKED SALMON, DILL & LEMON PATé
Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter
Provided by Barney Desmazery
Categories Dinner, Starter
Time 5m
Yield Serves 4 as a starter, 8 as a dip
Number Of Ingredients 6
Steps:
- If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
- Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.
Nutrition Facts : Calories 225 calories, Fat 18.9 grams fat, SaturatedFat 11.6 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 11.6 grams sugar, Fiber 0.2 grams fiber, Protein 13.6 grams protein, Sodium 2.2 milligram of sodium
THE ARK RESTAURANT SMOKED SALMON PATE'
Beyond scrumptious. Make sure to have all of the ingredients measured, chopped, etc. before beginning. It goes without saying that only the freshest ingredients should be used. The time and effort this dish takes are worth it.
Provided by Chef George S.
Categories Very Low Carbs
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Watercress Sauce:.
- In food processor, puree watercress, mustard, salt and pepper until smooth.
- With machine running, add oil drop by drop as mixture thickens.
- Add lemon juice, then add sour cream.
- Set aside to chill while preparing pate.
- Pate:.
- Butter a 3 1/2" X 11 1/2" X 2 1/2" terrine (or glass bread pan)and line it with buttered parchment paper (butter side up).
- Rinse 2-3 sprigs of watercress (for decoration) and lay on a paper towel to dry.
- Blanch remaining watercress in boiling water for 15 seconds, plunge into ice water. Drain and squeeze dry.
- Preheat oven to 250°F.
- In food processor, add onion, smoked salmon, salmon fillets (cut into 1" pieces), dill, lemon juice, salt, and pepper. Process until mixture forms a fine paste.
- With machine running on low, slowly add heavy cream. Add eggs, one at a time; process an additional 30 seconds.
- Remove 3/4 of the mixture to a bowl.
- To the remaining 1/4 mixture, add blanched watercress, and mix by cutting through the mixture with a knife. (Mixture will not be uniform in color).
- Put one half of the reserved (no watercress) mixture into the terrine. Cut through it several times with a knife, and then bang it on the counter to settle it.
- Place the watercress-salmon mixture down the middle of the pate in the terrine, distributing as evenly as possible.
- Add the rest of the salmon mixture. Bang it twice to settle it.
- Cover with a piece of buttered parchment paper. Bake in a water bath for 15 minutes at 250°F Turn heat down to 225°F and bake an additional 25 minutes.
- Pate will be firm, but not hard.
- Wait at least 5 minutes and unmold onto a serving plate. Decorate the top of the pate with reserved watercress.
- Serve thin slices with watercress sauce laced diagonally across.
Nutrition Facts : Calories 250.5, Fat 23.2, SaturatedFat 7.1, Cholesterol 71.6, Sodium 268.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 9.3
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